Question: Why do we like different taists, are our taistbuds different, or is it a mental prefence?

I know there are some tastebuds – the ones that can taste really bitter substances – that some people have and others don’t, but I don’t know how much of what we like is because of our tastebuds and how much is because of our brains.

There are differences between peoples taste buds. For example, some people can’t taste aniseed. I think a lot of the reasons we like different things is psychological though. Psychology is very important for our appreciation of food or drink.

Take the never-ending debate: Coke or Pepsi, which is better? Well, if people don’t know which is which, then more people prefer the taste of pepsi than coke. However, if they know which one is which, then more people prefer coke.

I know that some types of taste are ‘acquired’ – so the person only enjoys a particular taste because they have been regularly exposed to it, and they have made a deliberate effort to enjoy it. This is true for particularly bitter or strong tasting substances like bitter beer or coffee.

* How old you are
* Problems with your vision (visual perception is an important part of tasting, as well as smell and the taste itself)
* Hormones
* If you are on drugs (!)
* Brain tumours – which can cause ‘phantom tastes’:
* Your sense of smell

So our sense of taste is dependent on a number of factors, including both genetic variations between people and how we have conditioned our minds before we taste something.

Interesting answers.
Leo, did you know that raw brussels sprouts are less horrible-tasting than cooked ones? And that a stem of raw brussels sprouts is great for playing cricket: it provides both the bat and the ball (and you can break off a new ball each time you lose one)!!!!!